Vom Fass Balsamic Root Veggies in a Crockpot

Balsamic Root Veggies in a Crockpot

I love easy side dishes and this is a favorite in our home for the Holidays. Put everything in a slow cooker and just let it go. Leftovers good for up to 4-5 days if they last that long!

Ingredients: (serves 6-8)
• 1 pound sweet potatoes
• 1 pound parsnips
• 1 pound carrots
• 1 large red onions, coarsely chopped
• 3/4 cup sweetened dried cranberries
• 3 TBLS light brown sugar
• 3 TBLS vomFASS Extra Virgin Olive Oil (your favorite)
• 3 TBLS vomFASS Aceto Balsamico Platinum
• Salt and pepper to taste
• 1/3 cup chopped fresh flat-leaf parsley (optional)

Directions:
1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on med 3 to 4 hours or until vegetables are tender. Toss with parsley just before serving.

Submitted by

Julie Ginsler-vomFASS-Cary



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Balsamic Root Veggies in a Crockpot

Balsamic Root Veggies in a Crockpot

I love easy side dishes and this is a favorite in our home for the Holidays. Put everything in a slow cooker and just let it go. Leftovers good for up to 4-5 days if they last that long!

Ingredients: (serves 6-8)
• 1 pound sweet potatoes
• 1 pound parsnips
• 1 pound carrots
• 1 large red onions, coarsely chopped
• 3/4 cup sweetened dried cranberries
• 3 TBLS light brown sugar
• 3 TBLS vomFASS Extra Virgin Olive Oil (your favorite)
• 3 TBLS vomFASS Aceto Balsamico Platinum
• Salt and pepper to taste
• 1/3 cup chopped fresh flat-leaf parsley (optional)

Directions:
1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on med 3 to 4 hours or until vegetables are tender. Toss with parsley just before serving.

Submitted by

Julie Ginsler-vomFASS-Cary

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